Turkey Stock

READY IN: 4hrs 30mins
YIELD: 3 Quarts




  • Break the carcass into pieces in a large stock pot.
  • Add water, dressing, vegetables and peppercorns.
  • Heat to boiling, skim off any foam on the surface, reduce heat to low, cover and simmer for 4 hours.
  • Stir from time to time to make sure there aren't any 'hot spots' scorching on the bottom.
  • Add salt to taste as you go along, not all at once.
  • After four hours, remove large chunks to a bowl and discard.
  • Carefully drain stock through a colander lined with cheesecloth into a large mixing bowl.
  • Ladle into freezer containers, cover and set in the fridge overnight.
  • On the following day, skim off the fat that has congealed on top.
  • Cover the containers, label and date and freeze until needed.